Powdered Eggs – Food Storage Food


Powdered eggs are made from REAL fresh eggs, this shouldn’t be confused with an egg substitute.  First, the eggs are washed and then opened.  The liquid egg product is then filtered and chilled, which destroys bacteria such as salmonella.  Next, the egg product are dried, usually through a spray-drying process, to create a free-flowing powder.


  • It can save YOU money! To figure it out, you should know that most cans contain the equivalent of 12 1/2 dozen large eggs (or about 18 dozen medium eggs).  So take the total price of the can and divide it by 12.5 (or 18 if you normally purchase medium eggs) to see what the cost per dozen is.
  • No fear of harmful bacterias like Salmonella. You can use it in doughs and batter and have your kids (or maybe even you!) eat the dough or lick the beaters again with out any fear of bacteria. (Remember, powdered eggs have the bacteria-like Salmonella killed in the drying process.
  • You can half an egg now.
  • It’s a great way to have kids helping you cook (no spilled eggs or egg shells in your food).
  • You never know when egg prices will rise or when a shortage will come so even if it’s not cheaper to use your powdered eggs right now, I’d still suggest getting some to have on hand in case one of the scenarios occurs.


Store them in a cool, dry area.  (They don’t need to be refrigerated after opening.)  If stored correctly, they will last 5-7 years unopened or a year opened. Perfect food storage food.


Think of how many eggs your family eats in a week, then take that number and multiply it by 52.  That is how many eggs your family will eat, on average in a year.  A can of eggs has the equivalent of 18 dozen medium eggs or 12.5 dozen large eggs.  Take the number of eggs your family will eat in a year and divide it by the number of either medium or large eggs, depending on which size you buy.  This should give you a good idea of how many cans you will need in your one-year supply of food storage food.


  • Before you purchase, make sure you are purchasing WHOLE EGGS. They also have scrambled egg mix (a mix of powdered eggs, shortening and milk alternative) which I wouldn’t recommend purchasing and will not work in your baking or cooking.
  • It’s also important to note, before you start comparing prices, that each company will list a different amount of eggs in the can-DON’T PANIC! Each can has the same amount of egg powder (and it’s all the same egg powder, they get it from the same retailer) but each company has a different amount of what they call an “egg.”  And why not, if you use 3.5 T. dry egg powder vs. 1 T. dry egg powder you’ll go through their can much faster.  I based my calculations listed above off what I know works which is 1 T. dry egg powder for 1 medium egg or 2 T. dry egg powder for a large egg.
  • These are not sold at LDS canneries. If you live in Utah, you can purchase them at Wal-Mart or the Macey’s grocery store.  If you don’t live in Utah, they are easily found online…


It’s simple really, in any recipe calling for eggs use 1 T. dry egg powder + 2 T. water for a medium egg or 2 T. dry egg powder + 1/4 c. water for a large egg.


Learn to love your food storage!

  • Jen

    I love what you are doing, but just have a quick question. I purchased your magnets and love them, but wonder, how do you make a large egg?

  • Eena

    hi! we usually use eggs for omelets, chicken breading and stuff like that. Can powdered eggs be used that way? can it be reconstituted and then fried? or is it just for baking?

    Thanks a lot and I love your site!

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  • Emmaruthven31

    Where can I purchase Egg Powder in the UK. I have searched online but havent found anything yet.

    Many Thanks
    Emma Ruthven

  • Karen

    I’ve heard you can’t use metal with the powdered eggs.  Like using a metal spoon to scoop the powdered eggs out of the can.  Do you know anything about that.

  • eatfoodstorage

    I don’t see how that would be true….since they are in a metal can….

  • Menew

    You are right, powdered eggs are very good, why to eat real egg when there is powdered!
    You are all idiots!

  • eatfoodstorage


  • Jeeves

    I love the powdered egs for making ‘just-add-water’ mixes.  My son had a wheat allergy and I made wheat-free pancake mix and cake mix, so we could just ‘throw together’ a cupcake on a moment’s notice when there was going to be a party at school. I’ve also used it for giving gifts of homemade cookie/brownie mix to people. So much nicer when they just have to add water instead of providing expensive ingredients themselves. (I used the powdered margerine and milk, too, of course)

  • Carole

    I live in an area where it gets very hot. Are the powdered eggs/milk heat sensative? I turn off air if I am not home

  • http://www.facebook.com/jessicadrollette Jessica Jackson Drollette

    So, all of you might find this interesting. You can actually make your own powdered eggs! If you own chickens or have a friend you can get them from cheeply, or you want to get organic powdered eggs that don’t have any gross fillers, then just scramble the eggs, stick them on dehydrator trays on a lower heat setting and then when they’re dry, blend them in the blender until they make a fine powder. Store in a #10 can or in the freezer. It’s that easy and MUCH cheaper for some of us. 😀

  • christianne

    I have tried the powdered eggs in waffles and they taste different- my family won’t eat them – is there a secret to making them taste better?

  • RoddyF

    They do not reconstitute well using this method. Tried it, didn’t like it. If you are planning on using this method to make scrambled eggs forget it.

  • eatfoodstorage

    You are so right. These do not make scrambled eggs. I think they were only meant to be used in baking.

  • Joan

    I just opened a #10 can of dehydrated eggs to put together a baking mix. Now I’m in a panic over what to do to store the rest of the can so it won’t go bad. How long will it keep just on the shelf with the provided plastic lid? I’m working right now on getting some canning jars sterilized to put the powder in and vacuum seal it (if it works). There’s a lot of money invested in this and I didn’t even think before opening the can. Yikes!
    P.S. Will keep looking for an answer online, just hope somebody pops in with advice. 10 AM PST 12/13/2012

  • Joan

    P.P.S. The obvious answer to my question would be to put the eggs in an airtight container with oxygen absorbers. Only I don’t have any and live in the boonies. Trip to the store and back takes hours and I doubt anyone carries them in stock around here. Hence the panic. Thank You

  • Mike

    I work for a dry egg manufacturer in the US. The dry eggs we make are given an 18 month shelf life at ambient temperatures (75 F). Keep it sealed as air tight as you can and it should keep at least a year in the pantry, longer at cool temperatures. In addition, if you’ve been careful handling the package you shouldn’t have to worry about spoilage. The egg will still be safe to eat, but the flavor will suffer some after a long period. I’ve had a bag in my freezer for 5 yrs that I use for when I run out at home. Still tastes and performs the same.

  • Denise

    OK, I’ve tried using dehy eggs in making mixes. Whenever I make cakes, cookies or other baked items, they come out flat and/or fall during the baking process. Help!

  • Smithersjones2013

    Try eBay there are plenty of suppliers

  • Mary

    I know what you mean. Box brownies came out more cake like instead of thick and fudgy. Even the batter was thinner than usual. I thought there was too much water when I put in the recommended amount of 4 T water to 2 T of egg powder. So I decreased the amt of water to 3T. All the baked goods turn out just fine now.

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  • Chris O’Grady

    To quote from the above text:
    “The liquid egg product is then filtered and chilled, which destroys
    bacteria such as salmonella. Next, the egg product are dried, usually
    through a spray-drying process, to create a free-flowing powder.”
    And then, in the very next paragraph:
    “(Remember, powdered eggs have the bacteria-like Salmonella killed in the drying process.” (sic, no closing bracket).
    Well, which is it? The filtering and the chilling? (After all, we know that Cravendale milk lasts longer because its micro-filter removes bacteria). Or is it the drying? Or perhaps a bit of both?
    Please!!! We need answers! Very good article otherwise.

  • Lauriann

    I knew you were the one who I could rely on for this info! My can of whole egg powder says 2 TBSP egg powder + 1 TBSP water….which does NOT work…obviously. Thank you! Thank you!

  • maureen williams

    i have my powdered eggs in storage for thirty years.. just before throwong them out i tried it in a cake .. the cake is good, raised high and tasted fine. I know they are suppose to last 5 to 7 years. should i use them or not?????